for employees only

New Orleans in July — sounds steamy. And indeed it is. From July 8 to 12, drinks enthusiasts, both consumer and professional, will brave heat and humidity in the Crescent City for the seventh year running to attend Tales of the Cocktail, the annual festival of cocktails, cuisine and culture.

This year, Nightclub & Bar is sponsoring the Professional Series, a full day of seminars presented on July 8 by industry professionals exclusively for industry professionals. The line-up of topics and speakers hits on numerous relevant and timely topics.

“The Professional Series is a must-attend track of seminars for everyone in the industry,” Ann Tuennerman, founder of Tales of the Cocktail, says. Here’s a look at what’s in store:

Big Trends 2009Moderated by Ryan Magarian of Liquid Relations in Portland, Ore., this session will examine what’s next in cocktail culture with panelists Jim Meehan of PDQ in Manhattan, mixologist Simon Difford and Michael Waterhouse of Dylan Prime in Manhattan.

Responsible Beverage Program ConsultingNoted drinks consultant Jacques Bezuidenhout, together with panelists including mixologist Francesco Lafranconi of Southern Wine & Spirits, Danny Ronen and bar chef Kathy Casey will examine the responsibility of the consultant to create a beverage program that fits within the venue’s style and keeps customers coming back. Teaching Technique: Improving Cocktails by Uplifting Your Staff’s SkillsSenior manager of wine and spirits at B.R. Guest Restaurants Eben Klemm, along with panelists Neil Bodenheimer of Cure in New Orleans and Robert Plotkin of BarMedia, will examine the idea that while quality cocktails constituted the most important trend of the last decade, training will be most important for the next.

The Fine Art of Banging Out Drinks Like A Maniac: Great Bars Around The World and Throughout History That Make Great Cocktails FastModerator Philip Duff, drinks pro and proprietor of door 74 in Amsterdam, and Dushan Zaric of Employees Only and Macao Trading Co. in New York City will demonstrate how to double drinks per hour, with quality.

The Bittersweet Truth of Starting a BarH. Joseph Ehrmann of Elixir in San Francisco and Los Angeles nightlife development expert Cedd Moses will co-moderate this session and together with venue designer Ricki Kline and Eric Alperin of The Varnish in Los Angeles will discuss the challenges of financing, construction and managing regulatory requirements when starting a bar.

A Special Relationship: Running Your Bar with the Help of Consultants, Sales Reps and Brand AmbassadorsPhilip Duff will moderate a discussion about how to best utilize consultants, brand ambassadors and sales reps. Panelists include spirits and bar management expert Angus Winchester, Plymouth Gin brand ambassador Simon Ford, H. Joseph Ehrmann of Elixir in San Francisco, Campari brand ambassador Mauro Mahjoub and Antoinette Cattani of Cattani Imports.

Managing Rising Cost of GoodsPaul G. Tuennerman, executive director of the New Orleans Culinary & Cultural Preservation Society, will moderate a panel including Tylor Field III of Morton’s the Steakhouse, bar chef Kathy Casey and Charles Joly of The Drawing Room in Chicago to address current cost pressures and untapped opportunities. NCB